Step-by-Step Instructions
Crisp the Bacon:
Cook chopped bacon in a large skillet over medium heat until the fat renders and pieces turn crispy and brown. This takes about 5 minutes with occasional stirring. The bacon provides a flavorful base for the entire dish. Remove crispy bits and set aside while maintaining the flavorful bacon fat in the pan.
Cook the Sausages:
Add breakfast sausages to the same skillet with the bacon fat and cook until browned on all sides and fully cooked through, approximately 8 to 10 minutes. The sausages should reach an internal temperature of 160°F. Remove and set aside while you prepare the vegetable mixture.
Sauté the Onions:
Add butter or oil to the skillet then add diced onions. Cook for about 3 to 4 minutes until they become softened and translucent with slight caramelization around the edges. This aromatic base will flavor the entire vegetable mixture.
Combine and Form Patty:
Add the chopped cabbage, mashed potatoes, cooked carrots, and reserved bacon to the skillet with the onions. Season everything generously with salt and pepper. Stir until all ingredients are well combined. Press the mixture firmly into the pan using a spatula to create a large cake approximately half an inch thick.
Develop the Crust:
Allow the mixture to cook undisturbed for 5 to 7 minutes until the bottom forms a golden brown crust. This patience is crucial for developing the signature crispy texture. Once browned, flip sections carefully using a spatula and continue cooking until the other side develops a similar crust.
Prepare the Eggs:
In a separate nonstick pan, add a small amount of butter or oil and crack in the eggs. Cook to your preferred doneness, though slightly runny yolks are traditional and create a lovely sauce when broken over the bubble and squeak.
Plate and Serve:
Divide the crispy bubble and squeak mixture onto four plates. Top each serving with a sausage and fried egg. Sprinkle with fresh parsley for color and brightness. Serve immediately while still hot and crispy.
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